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Butternut Squash Risotto

A satisfying vegan Butternut Squash Risotto is a dinner that uses an easy risotto recipe and gives it an autumnal twist.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4 people
Calories: 475 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 270 g Risotto (arborio) rice
  • 1 butternut squash cubed and roasted
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 4 shallots diced
  • 3 garlic clove crushed
  • 1000 ml vegetable stock
  • 150 ml white wine
  • 4 tablespoon Creme Fraiche
  • 2 tablespoon fresh basil chopped (plus some extra for serving)
  • 50 g parmesan grated
  • 1 pinch sea salt and ground black pepper for seasoning
  • pine nuts to serving

Instructions

    Cup of Yum
  1. Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
  2. Cut 1 Butternut squash into cubes.
  3. Mix the squash with 1 tablespoon Olive oil and roast for 40 minutes
  4. Heat1 tablespoon Olive oil in a large pan and cook 4 Shallots and 3 Garlic clove and gently cook for around 5 minutes, until soft.
  5. Add 270 g Risotto (arborio) rice and cook for 2-3 minutes, coating the rice in the oil.
  6. Add 150 ml White wine and cook until most (but not all) has reduced.
  7. Add a ladle of the 1000 ml Vegetable stock and cook on simmer. Once most of the stock has reduced, add another ladle of stock. Keep repeating this a ladle at a time. This will take about 20-25 minutes and the rice should be cooked by then.
  8. Stir in the butternut squash, 4 tablespoon Creme fraiche, 50 g Parmesan, 2 tablespoon Fresh basil and 1 pinch Sea salt and ground black pepper.
  9. Mix well and serve.
  10. Top with more basil and Pine nuts.

Notes

  • You could swap the arborio rice for brown rice for extra nutrition, however it would change the cooking time.
  • You could roast some aubergine, pepper and courgette along with the butternut squash.
  • Give this dish a veggie boost by stirring in some spinach before serving.
  • Make this vegan by using a vegan creme fraiche alternative and a vegan Italian hard cheese.
  • Add extra creaminess by blending some of the roasted butternut squash and stirring it in.
  • We wouldn't recommend freezing risotto.
  • You can swap the basil for sage.

Nutrition Information

Serving 1portion Calories 475kcal (24%) Carbohydrates 85g (28%) Protein 12g (24%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 15mg (5%) Sodium 1224mg (51%) Potassium 868mg (25%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 20802IU (416%) Vitamin C 43mg (48%) Calcium 273mg (27%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 475

% Daily Value*

Serving 1portion
Calories 475kcal 24%
Carbohydrates 85g 28%
Protein 12g 24%
Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 1224mg 51%
Potassium 868mg 18%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 20802IU 416%
Vitamin C 43mg 48%
Calcium 273mg 27%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.